Ingredients / Lbs. / Ozs. / Method
Active dry yeast 1 oz.
Water, 100'-105·F 12
Crumble yeast into water and set aside.
Salt 1 -1/2 oz.
Malt extract 2 -1/2 oz.
Water 1 lb. 13 oz.
Combine; stir until blended.
Bread flour 5 lbs.
Place in 12-qt. bowl of 3-speed mixer with dough hook. With mixer running, add malt mixture and dissolved yeast. Mix at 1 st speed for 2 minutes.
Almonds, roasted, diced1 lb. 8 oz.
Add. Mix at 2nd speed until dough is smooth and developed, about 5 minutes.
Instructions: Cover dough and rest for 1 hour in warrn place. Portion dough into 2-oz. pieces and shape into bagels. Proof to half volume, not doubled. Bring 2 gal. water with 8 ozs. malt extract to a boil, then reduce to a simmer. Place half-proofed bagels into simmering water for 30 seconds and remove. Place on baking sheets about 1 in. apart. Bake at 450·F. for about 10-12 minutes. Bagels should be golden brown and glossy. Yields about 6 dozen bagels.